Steak Cobb Salad with Yogurt Blue Cheese Dressing

This is Cobb salad turned up a notch: tender grilled steak in place of chicken, crisp romaine, and all the classic toppings, finished with a lighter blue cheese dressing made with Greek yogurt. It’s a protein-rich, prep-friendly salad that works just as well for a crowd as it does for weekday lunches.

Are you a salad girlie? Me too! I'm currently craving this Greek Crunch Salad and this Mediterranean Chickpea Salad with Grilled Halloumi Cheese.

Here’s what I love about this salad: all the Cobb salad staples you crave, but with grilled steak instead of chicken and a blue cheese dressing that won’t weigh you down. It’s crisp, hearty, and seriously satisfying—great for summer dinners, meal prep, or making ahead for guests.

💛 You’ll Love This Recipe

Cobb Salad, But Make It Summer

• Perfect for meal prep or easy entertaining
• High in protein and fiber, balanced with carbs and healthy fats
• Quick-pickled onions + creamy Greek yogurt blue cheese dressing = flavor magic
• Easily adapted for two or scaled up for a crowd
• Just the right amount of tasty and nourishing

Let's Get Cooking!

Steak Cobb Salad Ingredients

You don’t need a ton of extras to make this salad shine—just solid ingredients prepared well. Here’s what brings it all together:

• Tri Tip Steak – My go-to cut for steak salads. It’s tender yet flavorful, grills beautifully, and holds up well when sliced thin. Slightly chewy in the best way, with a bold, beefy flavor. Season well and let it rest before slicing across the grain.
• Romaine Lettuce – Crisp and sturdy, it holds up against juicy steak and creamy dressing. No wilted greens here.
• Cucumber – Adds crunch and freshness. Persian or English cucumbers work best—no peeling necessary.
• Cherry Tomatoes – Sweet, juicy, and perfect for summer. Slice them in half to keep things scoopable.
• Red Onion + Red Wine Vinegar – A quick pickle takes just 10 minutes and cuts the sharpness. It’s a small step that makes a big flavor difference.
• Hard-Boiled Eggs – Classic Cobb energy. Boil them in advance for easy assembly.
• Avocado – For that creamy, rich bite. Adds healthy fat and balance.
• Crispy Bacon – Because it’s Cobb salad. Salty, crunchy, smoky goodness.
• Crumbled Blue Cheese – Bold and tangy, but lightened up when mixed into the dressing.
• Greek Yogurt – The base of your creamy blue cheese dressing. High in protein, tangy, and helps keep things balanced and a little lighter.

Subs + Additions

If you’ve seen Julie & Julia, you might remember the infamous “dreaded Cobb salad lunch”—four friends, four orders, each with a list of substitutions: no cheese, no egg, no onion… you get the idea.

A salad is your canvas—add what you love, skip what you don’t. The ingredients I used are classics for a reason, but as always: you do you.

Tools

• Grill or grill pan (for the steak)
• Sharp knife + cutting board
• Small saucepan (for boiling eggs)
• Sheet pan or skillet (for crisping bacon)
• Mason jar or small bowl (for shaking/stirring the dressing)
• Meal prep containers (if making ahead)

Let's Make It!

This salad is all about small steps that pack a big flavor punch. Here are a few key tips to make it really shine:

Quick pickled red onions:
Don’t skip this. A 10-minute soak in red wine vinegar tames the sharpness and adds the perfect tangy bite. Bonus: make a larger batch and keep them in the fridge all week long to pile on top of sandwiches, salads, or grain bowls.

Grill the steak like a pro:
Season generously with salt and pepper and let it come to room temp before grilling. Cook over medium-high heat, then let it rest for at least 10 minutes before slicing thinly against the grain. This is how you get juicy, flavorful steak every time and Steak Cobb Salad requires a juicy flavorful steak!

The dressing – Creamy Greek Yogurt Blue Cheese Dressing!
A blend of Greek yogurt, crumbled blue cheese, rice wine vinegar, and makes for a creamy, tangy, protein-rich dressing. It also doubles as a dip if you want to batch it for the week.

Meal Prep + Make Ahead + Storage Tips

This salad holds up surprisingly well if you layer and store it smartly:

• Layer for success:
  Start with romaine on the bottom, then pile on the sturdier veggies (cucumbers, tomatoes, onion), followed by steak and bacon. Keep the avocado and dressing separate until serving.
• Dressing:
  Store the creamy blue cheese dressing in a small jar or container. It’ll keep for up to 5 days in the fridge.
• Avocado tip:
  If you’re meal prepping, add avocado just before eating so it stays fresh and bright.
• Shelf life:
  Assembled salads (minus dressing + avocado) will stay crisp and delicious for up to 3 days in airtight containers.

If you’ve tried this recipe, don’t forget to rate and comment!

🌟🌟🌟🌟🌟

🥘 Love this recipe? It’s part of this week’s meal plan inside Stir It Up Society—my healthy cooking club. Join us and simplify your week with flavor-packed, feel-good meals.

Steak Cobb Salad with Creamy Greek Yogurt Blue Cheese Dressing

Abra Pappa, MS, CNS, LDN

This grilled steak Cobb salad is everything you want in a summer meal: crisp, creamy, smoky, and satisfying. Packed with veggies, grilled steak, and a lightened-up blue cheese dressing, it’s the kind of meal that works equally well for meal prep or a casual al fresco lunch.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 593 kcal

Ingredients

  

1x2x3x

• 1 lb. tri-tip steak or your preferred stek
• 6 cups romaine lettuce chopped
• 1 cup cherry tomatoes halved
• 1 cup cucumbers sliced (about 3 persian cucumbers)
• 4 large eggs hard boiled, peeled, and halved
• 4 slices bacon cooked until crispy and crumbled
• 1 avocado sliced
• 1/4 cup blue cheese crumbled

Yogurt Blue Cheese Dressing

• 1 cup plain greek yogurt
• 1/2 cup crumbled blue cheese
• 2 tbsp rice wine vinegar
• 1 splash unsweetened milk your choice, almond, oat, etc.
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Quick Pickled Red Onions

• 1 small red onion sliced thinly
• 1/4 cup red wine vinegar
• 1/2 tsp sea salt
• 1 tsp sugar

Instructions

 

• Quick pickle the onions: In a small bowl whisk together the red wine vinegar, salt, and sugar until the sugar dissolves. Toss in the thinly sliced red onion, set aside to soften while you prep the rest.
• Grill the steak: Season the Tri-Tip steak generously with salt and pepper. Grill over medium-high heat (on an outdoor grill or indoor grill pan or cast iron skillet) for 4–5 minutes per side (or until desired doneness). Let rest for 10 minutes before slicing thinly against the grain.
• Make the dressing: In a small bowl or jar, whisk together Greek yogurt, blue cheese, rice wine vinegar, salt and pepper. Add enough milk to thin to desired consistency. You can use any unsweetened/ unflavored milk, I typically use unsweetened almond milk. Taste for seasoning and add more salt and pepper as needed.
• Assemble the salad: On a large platter or in bowls, layer romaine, cherry tomatoes, cucumber, pickled onion, eggs, bacon, avocado, and sliced steak. Drizzle with dressing and top with extra crumbled blue cheese if desired.
• MEAL PREP TIPS: Layer ingredients in containers with lettuce on the bottom and steak/bacon on top. Keep dressing and avocado separate until serving.

  Dressing stores well for 5 days in the fridge.

Notes

Meal Prep Tips

This salad holds up surprisingly well if you layer and store it smartly:

• Layer for success:
  Start with romaine on the bottom, then pile on the sturdier veggies (cucumbers, tomatoes, onion), followed by steak and bacon. Keep the avocado and dressing separate until serving.
• Dressing:
  Store the creamy blue cheese dressing in a small jar or container. It’ll keep for up to 5 days in the fridge.
• Avocado tip:
  If you’re meal prepping, add avocado just before eating so it stays fresh and bright.
• Shelf life:
  Assembled salads (minus dressing + avocado) will stay crisp and delicious for up to 3 days in airtight containers.

Nutrition

Serving: 1large plate (4 total servings in recipe)Calories: 593kcalCarbohydrates: 16gProtein: 46gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 297mgSodium: 1037mgPotassium: 1200mgFiber: 6gSugar: 7gVitamin A: 6895IUVitamin C: 20mgCalcium: 293mgIron: 4mg

Snap a photo when you try this recipe!Tag me! @abrapappa or #abraskitchen so I can feature your photo!

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